Caramel Apple Pecan Pie

From Diana Rattray,
Your Guide to Southern U.S. Cuisine

2 pastry shells, 9-inch
4 Granny Smith apples peeled and cored, thinly sliced
1/2 cup Pecans chopped
1/4 cup Sugar
1/4 lb Caramels coarse chopped
2 tb Flour
1/4 cup Milk
Milk for top
Sugar for top

Preheat oven to 375°. Fit 1 round of rolled pastry into a 9-inch pie pan.
In a large bowl, toss together apples, pecans, sugar, caramels, flour and milk. Spoon mixture into pie shell.

Top with the remaining rolled pastry.

Fold the edge of the top pastry under the bottom pastry. Pinch together and flute the edge all around with a fork. Cut several slits in the top so the steam can escape during baking. Brush top with milk and sprinkle with sugar.

Bake until crust is golden brown, about 45 minutes. Pie is best served slightly warm.
8 Servings